Try this Thai Chilli and basil chicken recipe, or contribute your own.
Suggest a better descriptionSource: Gordon Ransay quick and delicous
* Wash the rice until the water runs clear, then place in a saucepan with the measured water and a pinch of salt. Bring to the boil, then reduce the heat to a low simmer and place a lid on the pan. Cook for a further 10-12 minutes, or until the liquid has gone and rice is cooked.
* Meanwhile, prepare the meat and all the vegetables for the stir-fry. Season the chicken with salt and white pepper.
* Place a wok over a very high heat until smoking hot. Add 1 tablespoon of vegetable oil and stir-fry 1/4 of the chicken for 1 minute or until it has browned lightly. Quickly remove the wok from the heat and transfer chicken to a plate. Repeat for the rest of the chicken, adding more oil as necessary.
* Combine the oyster sauce, soy sauce, chicken stock, fish sauce and sugar in a small bowl. In a separatebowl, mix the cornflour with the water.
* Put the wok back on the heat, adding more oil as necessary, then stir-fry the garlic and half the chillies for 1 minute.
* Add the onion and stir-fry for 2 minutes. Add the broccoli and green beans and cook for 2 minutes, adding a little water if they begin to stick.
* Return the chicken to the wok and cook for another 2-3 minutes.
* Stir-fry the cornflour paste anf Thai basil leaves and cook for 1 minute.
* Spoon the rice and stir-fry into bowls and sprinkle with the remaining chillies and basil leaves before serving.
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Serving Size: 1 Serving (1047g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1273 | ||
Calories from Fat: 182 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.3g | 27 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 411.9mg | 127 % | |
Sodium 1472mg | 51 % | |
Potassium 2350.5mg | 62 % | |
Total Carbohydrate 86.8g | 26 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 84.1g | ||
Protein 173.6g | 248 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1273
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